Crispy on the outside and juicy on the inside, this Taiwanese Crispy Pork Belly recipe is sure to draw a crowd. The sliced pork belly is finished off with a side of garlicky soy dipping sauce that compliments it so perfectly!
We are big fans of pork belly which is why you will find countless different recipes here on LCA. This particular one is special because it’s my family’s recipe that I remember eating regularly as a child.
It’s a simple, no fuss recipe with the pork belly being lightly seasoned, which makes the garlic dipping sauce a must!
What is Taiwanese Style Crispy Pork Belly?
Pork belly is first boiled until tender, then it is seared on very high heat crisping the outside before slicing and served with a garlic soy dipping sauce.
What kind of pork belly should I use?
Use skinless pork belly about 2 inches in width. We always get our pork belly from Costco or an Asian supermarkets.
Why do you use Japanese sake and ginger when boiling the pork belly?
Sake and ginger help get rid of the gaminess from the pork. If you can’t find sake, you can also use dry sherry or vodka.
Why do you use a cast iron pan to sear?
Cast iron pans are perfect for searing because it holds heat very well so you get that perfect crispy crust when searing.
What is it about pork belly that’s so good?
Well, it’s probably the same reason people love rib-eye or toro sashimi, it’s the fat! For a keto or low carb person, this is just what you want to hear.
But it’s not only the fat, it’s rather the perfect ratio between the fat and meat that gives the taste and texture that no other cut of meat can replicate.
Tips for making this crispy pork belly recipe?
- Use quality skinless pork belly.
- When searing, use a high temp oil such as safflower or sunflower oil.
- For a little spice, you can add some red pepper oil in the dipping sauce.
Did you have any other pork belly recipes I can try?
- Crispy Air Fryer Pork Belly
- Korean BBQ Grilled Pork Belly
- Miso Pork Belly Kimchi Wrap
- Japanese Style Seared Pork Belly
- Braised Pork Belly
Now, let’s get making this Taiwanese Style Crispy Pork Belly recipe!
- Prepping Time 5M
- Cook Time 45M
- Total Time 50M
- Net Carb/Serv 0g
- Servings 8-10 pieces
Ingredients
- 1 1/2 lb Pork Belly (about 2 inch in width)
- 1/2 Inch of Ginger
- 1 tbsp Salt
- 3 tbsp Japanese sake (can sub with vodka or dry sherry)
- 2 tbsp Neutral Cooking Oil
- 1 tbsp Soy Sauce
- 1 Garlic Clove
Directions
1) Gather all the ingredients.
2) Thinly slice ginger into 1/8 inch slices and set aside.
3) Fill stove top pot with enough water to completely submerge entire pork belly. Add Japanese sake, sliced ginger, salt and bring to boil.
4) Once boiling, add the entire pork belly into the stove top pot. Bring heat down to medium low, then partially cover and cook for 40 minutes.
5) In the meantime, grate garlic with a grater or a garlic press and add into a dipping bowl. Add Soy Sauce, mix well, and set aside.
6) Once pork belly is cooked, add neutral cooking oil in a cast iron pan and bring up to temp.
7) Carefully add pork belly and sear top side of pork belly until golden in color, about 3-4 minutes. Note – you can also sear the sides and bottom if you want, up to personal preference.
8) Once seared, cut pork belly into 1/2 inch slices, transfer to serving plate and serve with dipping sauce.
Hope you enjoy your Taiwanese Style Crispy Pork Belly!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!
Taiwanese Style Crispy Pork Belly
Ingredients
- 1 1/2 lb Pork Belly about 2 inch in width
- 1/2 Inch Ginger
- 1 tbsp Salt
- 3 tbsp Japanese sake can sub with vodka or dry sherry
- 2 tbsp Neutral Cooking Oil
- 1 tbsp Soy Sauce
- 1 Garlic Clove
Instructions
- Gather all the ingredients.
- Thinly slice ginger into 1/8 inch slices and set aside.
- Fill stove top pot with enough water to completely submerge entire pork belly. Add Japanese sake, sliced ginger, salt and bring to boil.
- Once boiling, add the entire pork belly into the stove top pot. Bring heat down to medium low, then partially cover and cook for 40 minutes.
- In the meantime, grate garlic with a grater or a garlic press and add into a dipping bowl. Add Soy Sauce, mix well, and set aside.
- Once pork belly is cooked, add neutral cooking oil in a cast iron pan and bring up to temp.
- Carefully add pork belly and sear top side of pork belly until golden color, about 3-4 minutes. Note - you can also sear the sides and bottom if you want, up to personal preference.
- Once seared, cut pork belly into 1/2 inch slices, transfer to serving plate and serve with dipping sauce.
Video
Nutrition
*This page contains affiliate marketing links*
